New device for protein stabilisation of white wines throughout a continuous flow system

In this work, a selection of food-grade ceramic materials (CM1, CM2) was evaluated in terms capacity to adsorb pathogenesis-related proteins (PRPs), thus preventing protein haze bottled white wines. The CM1 found as the most effective sorbent material, when used nano-structured form (nano-powders and mesoporous films) which magnifies specific surface available for adsorption. material showed high affinity selectivity low molecular weight proteins, allowing stabilisation wines without altering key quality parameters. captivating aspect using consisted possibility producing thin films anchored inert supports, obtain composite that are easy handle safe from food point view. tested wine flow treatment device, confirming excellent performance stabilisation. Based on results obtained, stabilising method proposed can be further implemented pilot plant exploited industry.